Low Potassium Molaga Podi (Karam Podi)
For the section on foods with diet-restrictions, heres a recipe from the South Indian menu customized for diets requiring low potassium.
As we all know, Molaga Podi also nicknamed as gun powder is a must in most South Indian households. Molaga podi crisis can cause major tiffin crises and can almost ruin an entire weekend or holiday.
For low potassium diets, most kinds of dals (lentils) can be had only in limited quantity as they are high in potassium. The good news is - one can make Low Potassium Molaga Podi and bring peace to the molaga podi maniacs
Black gram skinned and split (Dhuli Urad Dhal / Uluntham Paruppu): ½ cup
Raw white rice (Chawal / Arishi): 1½ Cup
Big red dry Spanish chilli (Lal mirchi / Chagappu Molaga) – about 10 (You may vary this amount to taste, bear in mind that these are big, spicy ones and are available in Spanish stores)
Sesame seeds (Til / Ellu) – 1/2 cup
Corn Oil: 1 teaspoon
Salt to taste
- In a big frying pan, heat the oil. When well heated, add the chillies and fry it till it gives out a nice flavor. Make sure the kitchen is well-ventilated as the red chillies tend to make us cough …
- Next, add the urad dhal and rice and continue to fry till the dhal starts changing color to light brown. The key is to keep stirring; else the mixture might get burnt at the bottom. Turn the heat off, but don’t empty the contents yet. Leave it so that it gets toastier.
- In a small frying pan, heat the sesame seeds. Toast without any oil till the seeds start sputtering. Turn off the heat.
- In a coffee grinder or desi chutney mixer jar, coarsely powder the sesame seeds first.
- Empty the contents into a large bowl.
- Grind the items described in #1 and 2 with 2 teaspoons of salt. These too should be a coarse powder.
- Once the grinding is through, mix the two powders well
- Taste a bit to check the salt level and, if required, add more salt to taste.
- Transfer contents to a dry air-tight jar.
- The low potassium Molaga Podi is ready to use.